Poppy seeds are rich in omega 6
|To make 4 loaves Ø18 cm:
- Blend the yeast with 100gr water in the bowl of your mixer and add 150gr plain flour. Mix well and cover with a sheet of baking parchment. Leave to rise at 26° for 30 minutes.
- At the end of this time bubbles have appeared and fermentation has begun. Add the remaining flours, make a well in the mixture and add the salt and rest of the water.
- Knead with the dough hook on the lowest setting (speed 1) until the dough comes away from the sides of the bowl. Add the poppy seeds.
- Cover with baking parchment and leave to rise 1-2 hours in a warm place (a switched-off but still warm oven at around 26° is ideal). The dough should double in size.
- Place the dough on a floured worktop, fold in four and repeat this process 3 times.
- Cut into 4 pieces and form into balls, then cover with a clean tea towel leaving for ¼ hour: the dough will relax sufficiently to be worked.
- Take the first piece and stretch it by holding it vertically till it is about 30cm long. Join the ends as for baguettes (see photo). On a lightly-floured surface, using your hands, form a sausage shape by rolling the dough back on itself.
- Form it into a heart shape and place on a lined baking sheet. Repeat the process with the remaining pieces.
- Cover with a tea towel and leave to rise 30-40 mins at 20-26°.
- Pre-heat oven to 230°.
- Moisten the tops of the loaves with a brush dipped in warm water, then sprinkle with poppy seeds.
Cook for 15-20 mins, placing 4 ice cubes on the oven floor to make steam.
- Cool on a rack.
This bread will keep 2 days wrapped in a cloth.
Variation: Make baguettes instead, remembering to slash the surface before cooking.